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When I opened Los Sombreros in 1994, my vision of bringing authentic Mexican cuisine to the Valley was complete. Fifteen years later, all of us here at the restaurant are still committed to creating the traditional dishes of my homeland, deliciously proving that Mexican food can be as nuanced as the world’s most exciting and sophisticated cuisines.

The award-winning Mitchell’s Steakhouse raises the bar again, offering the best steak, seafood and wine in Columbus, Ohio.

Choose your favorite cut from our wide selection of prime steaks that are aged to perfection. Our housemade side dishes don’t just complement, they wow. Our wine list, featuring 200 of the world’s finest labels, earned the 2007, 2009, & 2010 Wine Spectator award of excellence.

This is not your father’s steakhouse. It’s Mitchell’s. The Modern American Steakhouse. (from http://www.mitchellssteakhouse.com)

As a gourmet chef, Sawadee will treat your taste buds to the finest in Thai cooking. Of her cooking, City Weekly Magazine praised Sawadee's cooking as, "The most authentic Thai eating experience in Utah." The Deseret News said of Sawadee's cooking, "I suggest it heartily for seasoned Thai lovers and newbies alike." Writer Joan Oviatt has declared, "Sawadee is by far my favorite Thai chef. Her dishes delight the palate."

After a $2 million top-to-bottom renovation, the Occidental re-opened in January 2007 to celebrate its 100-year anniversary.

A new menu by Executive Chef Rodney Scruggs features a fresh take on classic American cuisine such as White Asparagus with a Poached Egg and Black Truffle Hollandaise; and Roasted Loin of Venison with a wild blueberry grappa sauce.

It’s not just the menu that’s new. To reinstate the tradition of featuring famous faces along the walls, the Occidental unveiled a present-day series of D.C.’s most notable Fresh Faces at a Centennial Celebration in April 2007.